This recipe is a great one if you’d like to try cooking with millet. You can serve this risotto as a main course, but it also makes a delicious side for fish, such as meagre fillet in coconut curry sauce.

I often make pasta on Friday for lunch, with a different sauce every week (unless someone puts in a special request ^^). With spring here, I wanted to try a quick sauce with no cooking and no cheese, namely… zucchini pesto. It was a big hit: it comes together in a few minutes, it’s fresh, well balanced and goes beautifully with pasta. If you love basil and zucchini, I really recommend giving it a try!

A great side dish that will win over most zucchini skeptics. Perfect with fish.

Here is a Tunisian zucchini salad that will fit right in among your kemia (Tunisian mezze). It is perfect when you are making a couscous.

Tender zucchini roll-ups filled with a light ricotta, lemon and fresh herb filling, standing upright in a rich, concentrated roasted tomato sauce. A fresh, flavorful dairy dish that’s perfect for a holiday buffet or a summer lunch.

After the mushroom pashtida, here is another one with zucchini. Cut into squares or wedges, this crustless quiche is a lovely addition to a dairy buffet or a summer lunch.

Mhamar are a Tunisian Jewish specialty of vegetables stuffed with meat. It’s a complete meal and a nice change of pace for using ground beef. You can make them ahead and eat them warm or cold with a squeeze of lemon juice! They’re also traditionally made for Passover, swapping the breadcrumbs for matzo meal.

These zucchini flans are soft and moist, a fresh idea and a nice change for using up zucchini! They can go alongside fish or meat, or stand on their own with a salad.

Caponata is a Sicilian cousin of French ratatouille. The two are made in much the same way, but what gives caponata its distinctive flavor are the capers, the vinegar and the black olives. Today I’m sharing my Italian grandmother’s recipe. Vegan, gluten-free and parve, it fits on any kosher table.

A rich, flavorful creamy soup of zucchini scented with bay leaf and topped with a swirl of goat cheese cream!

A pretty green vegetable soup, with no potatoes. A vitamin-packed bowl that’s rich in fiber. The secret to a really velvety texture is not to add too much of the cooking liquid, so you get a soup that’s flavorful and smooth.

Soup season is open! Here’s a mild, comforting pumpkin soup cooked with crème fraîche and finished with grated cheese. A kosher dairy classic.

A complicated name for the best zucchini fritters you will ever make. They vanish in seconds every time I make them.